Mango Sorbet

Aussies summers are hot. Damn hot! And it’s still hot even after you leave the sand and surf. So who doesn’t like to pop into the local gelato shop while you’re waiting for the cool change to sweep across and cool everyone off? We could easily make gelato a daily ritual in the summertime, but to avoid common nasties like skim milk powder, dextrose, stabilizers, colours, preservatives and the high amounts of refined sugar, you can make your own in less than 5 minutes with only 5 ingredients. You get 6 servings out of it and its much lighter on the wallet. The kids reckon its better too! When I asked why they said because it tastes ‘real’. Howzat?!
This is a recipe I have adapted from the Thermomix Everyday Cookbook.

Mango Sorbet

Ingredients

50 grams rapadura or coconut sugar (optional as the mango itself provides enough sweetness)
400 grams frozen mango
1 egg white (save the yellow to throw into scrambled eggs)
300 grams ice cubes
Dash of coconut cream

Preparation

Place sugar into food processor or blender and mill unti resembles castor sugar

Add mango, egg white, coconut cream and ice cubes and pulse to break into smaller pieces, gradually increase speed then whizz on high until blended

Thermomix instructions

Place sugar into mixing bowl and mill 8 sec/speed 9

Add mango, egg white, coconut cream and ice and blend 20 sec/speed 10, gradually increasing speed from speed 1 – speed 10, use spatula to assist

Check if it has blended well and is nice and creamy, if not, continue to blend as needed on speed 9

Serve immediately topped with chopped macadamia and shredded coconut

Freeze the rest and make sure to thaw for 10 minutes prior to serving

Enjoy.

Bren x

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